Aug 2026· Food Chemistry: X· Vol 39, pp. 104386· 0 citations· 41 references
Medicine
Abstract
Post-acidification during storage limits the use of multiple probiotics in fermented dairy products. In this study, the ldh gene was deleted in Lacticaseibacillus paracasei Zhang (LCZ), resulting in 45% reduction in lactic acid production. Co-fermentation of the engineered strain with commercial starters effectively controlled post-acidification, maintained a stable pH (4.5–4.3) over 28 d, and increased production of volatile compounds (acetoin, decanoic acid, and dodecanoic acid) and bioactive metabolites (acetic and succinic acids). Metabolic analysis revealed that ldh deletion activated acetoin biosynthesis (750 ng/mL) and redirected carbon flux toward malic, and acetic acids. The modification also promoted amino acid catabolism (L-alanine, L-cysteine, and L-asparagine) to pyruvic acid, enabling nitrogen–carbon co-utilization. This study presents a promising solution for developing stable probiotic dairy products and provides new insights into probiotic metabolic engineering.
Introduction Organic acid fermentation is a key route for integrating second-generation (2G) biomass into biorefineries and promoting industrial symbiosis between agri-food residues and platform-chemical production. However, plant matrices such as tomato pomace (TP) and spent coffee grounds (SCG) show limited carbon ac...
Bruno Navajas-Preciado, S. Martillanes, J. Delgado-Adámez· Frontiers in Bioengineering...· 0 citations
Flammulina velutipes roots, abundant edible mushroom by-products, have potential for value-added utilization. This study evaluated the effects of Lactiplantibacillus plantarum (Lpb. plantarum) and Lactobacillus delbrueckii subsp. bulgaricus (Lab. bulgaricus) fermentation on the physicochemical properties, antioxidant a...
Syngas fermentation offers a promising route for biological hydrogen (H2) production, yet industrial application is restrained by low yields and limited understanding of nutrient requirements in natural microbial consortia. This study investigated the macro- and micronutrient roles influencing carbon monoxide (CO)-to...
Alvaro dos Santos, Konstantinos Chandolias, M. Taherzadeh· ACS Sustainable Chemistry &a...· 0 citations
Plant-based fermented beverages are increasingly valued for their nutritional and potential health benefits. Co-fermenting nutrient-dense grains with medicinal herbs offers a promising strategy for novel functional drinks. This study investigated the mixed-culture fermentation of germinated quinoa and wolfberry with co...
Hong Wang, Jie Li, Wei Wei et al.· Journal of Food Science· 0 citations
The rapid expansion of catfish (Pangasius sp.) production in Indonesia has substantially increased organic waste generated from fillet processing, representing more than 45% of total fish biomass. Owing to its high protein and lipid contents, this waste has considerable potential for valorisation through probiotic-assi...
Ratu Safitri, Eri Sulistiati, Abun Abun et al.· Journal of Tropical Biodiver...· 0 citations
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